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Vegetarian Stuffed Squash Filled With Quinoa And Cheese
Youssef Hb

Vegetarian Stuffed Squash Filled With Quinoa And Cheese

Delight in this wholesome and hearty vegetarian meal featuring tender roasted acorn squash overflowing with fluffy quinoa, savory goat cheese, and toasted pepitas. This colorful dish perfectly balances the natural sweetness of roasted squash with earthy grains, fresh herbs, and a bright citrus finish. Ideal for busy weeknights or a beautiful fall centerpiece, this recipe is easily customized and guarantees a nutritious, satisfying experience that even meat-eaters will adore. Simple to prepare and bursting with vibrant textures, it is a true culinary staple.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 medium acorn squash, halved and seeded
  • 2 tablespoons olive oil
  • 0.5 teaspoon sea salt
  • 0.5 cup quinoa, rinsed
  • 1 cup water
  • 0.25 cup dried cranberries
  • 0.25 cup raw pepitas
  • 0.25 cup green onion, chopped
  • 0.25 cup fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 0.75 cup grated parmesan cheese
  • 0.5 cup crumbled goat cheese

Method
 

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Slice the acorn squash in half from tip to stem and scoop out seeds and pulp.
  3. Brush squash with 1 tablespoon olive oil and sprinkle with salt; place flesh-side down on the baking sheet.
  4. Roast for 35-40 minutes until fork-tender.
  5. While roasting, bring 1 cup water and quinoa to a boil, then simmer covered for 15 minutes; fluff with a fork.
  6. In a small pan, toast the pepitas over medium heat until golden and fragrant.
  7. In a medium bowl, combine cooked quinoa, cranberries, toasted pepitas, green onion, parsley, garlic, lemon juice, and parmesan cheese.
  8. Once the squash is tender, flip the halves over and stuff with the quinoa mixture.
  9. Top with crumbled goat cheese and return to the oven for 10 minutes to melt the cheese.
  10. Serve warm.

Notes

Substitute feta for goat cheese if desired. You can add cooked chickpeas or black beans for extra protein. Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F before serving.